Chili Pie

Chili Pie

1/3 cup olive oil
1 medium yellow onion, chopped
2 - 15 ounce cans of chili with beans
1 - 15 ounce can of diced or crushed tomatoes
1 - 10 3/4 ounce can of condensed tomato soup
1 cup uncooked (dry) macaroni

1. Preheat oven to 350 degrees.
2. In a 3 1/2 quart (or larger) oven safe skillet heat the olive oil over medium heat, brushing up the sides to cover the inside of the pan.
3. Add the chopped onion and cook until soft, stirring often.
4. Add the chili, tomatoes, tomato soup and macaroni to the pan, mix well and stir occasionally until it reaches the boiling point.

While the chili mixture is cooking, make the cornbread topping:

1 cup yellow corn meal
1 cup all purpose flour
1/4 cup granulated sugar
1 tablespoon baking powder
1 teaspoon salt
1 cup whole milk
1/3 cup canola oil
1 large egg
1 cup fresh or canned sweet corn

1. Combine the corn meal, flour, sugar, baking powder and salt in a bowl.
2. In a smaller bowl beat the egg, then add the milk and oil and mix well.
3. Add the milk mixture to the flour mixture and stir until just blended.
4. Add the corn and stir until just blended.
5. Pour over the top of the chili mixture and smooth the top.

Bake for 50-60 minutes until the cornbread is lightly brown and cracking on top.
Serve with grated cheddar cheese on top.